Reviewed: Sep. 18, 2003

AWESOME! YUMMY! EASY TO MAKE! Can it get better than that? I've made it three times so far and my family just can't get enough! Thanks Holly for this 5-star recipe!

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Reviewer:

DREGINEK

Reviewed: Sep. 1, 2003

This monkey bread is GREAT but I only gave 4 stars because the first time I followed the recipe EXACTLY and I got uneven dry spots and gooey spots and my family would barely touch it. But the 2nd time I made it for a brunch and this time I melted the butter, dipped dough pieces in this order before putting in pan; butter, butterscotch mix, cinn/sugar mix. Also I layered the dough, butter, cinn/sugar, and butterscotch mix more times than directed and used pecans instead of walnuts in one batch and no nuts in another. EVERYONE WENT CRAZY FOR IT!! I can't go to a potluck without getting harrased now for it! ;D

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Reviewer:

LIZ-BET

Reviewed: Aug. 8, 2003

This is the best monkey bread recipe! (Although it's not the one in the Allrecipes Cookbook - my friend has the cookbook and said her monkeybread "wasn't as good as yours" - when I checked her recipe it was different - this is definitely better! The raised dough makes all the difference, and so easy to assemble the night before and have it ready and baked in 1/2 hour! I just gave someone this recipe today after sharing some - she said she "had to have it!"

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GIANNA711

Reviewed: Jun. 5, 2003

I couldn't believe how easy this recipe was. I made it with refridgerated biscuits and it turned out great.

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Reviewer:

HURSTLAURA

Reviewed: Apr. 24, 2003

Although this is a fun dish to make for kids or an informal brunch, this particular recipe needs some variations which I have listed. I used 4 cartons (10 each) of refrigerated canned biscuits instead of the dinner rolls, omitted the brown sugar, increased white sugar to 3/4 cup, decreased cinnamon to 1 teaspoon, increase melted butter to 3/4 cup. Grease a 10 inch tube pan, remove the biscuits from the pan and cut them in quarters, brush them well with the butter then roll them in the sugar/pudding/cinnamon/nut mixture. Stack them in the pan, then add leftover sugar mixture over the biscuits and butter too. Bake for approximately 25 minutes at 350 - 375. Cool on rack for 10 minutes, then remove from pan

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Reviewer:

Sydney

Cooking Level: Expert

Living In: Gardner, Massachusetts, USA

Reviewed: Apr. 13, 2003

This was so good. I used a frozen loaf instead of rolls and it turned out great. I also used almonds instead of the walnuts. This was a delicious treat.

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Reviewer:

SKOONUS

Reviewed: Feb. 26, 2003

VERY good, but next time I'm going to try to do a better job getting the sugar mixture all around the bread so it's more evenly gooey - maybe it needs more butter.

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Reviewer:

LAGEERS

Reviewed: Feb. 24, 2003

I promised my daughter Tyler months ago that I'd make her this bread. I kept forgetting about it and when she would remind me, there was always one ingredient I didn't have on hand. She had a school dance to go to Friday night and was having a friend sleep over afterward. I decided that this would be the perfect opportunity to make this. It turned out that I didn't have an ounce of brown sugar in the house and didn't feel like running to the store, so I made my own. I just combined white sugar with some molasses and by golly it worked! Well Holly, everyone loved this gooey, warm and delicious morning treat. Thanks so much!

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Reviewer:

LINDA MCLEAN

Cooking Level: Expert

Living In: Lexington, Kentucky, USA

Reviewed: Jan. 16, 2003

Excellent! I 1/2ed the recipe because I would rather bake fresh than have leftovers. I rolled each frozen roll in the butter before placing in tube pan. Since there was only a single layer when the recipe is 1/2ed, you just put the buttered rolls in a layer and then put the pudding/brown sugar mixture on, next the cinnamon & sugar mixture, nuts if you are doing that, and then pour the melted butter over top. After dipping each roll, I didn't have any leftover butter so I melted an additional Tbsp. and dotted the top with it. 1/2 recipe still bakes for the 30 minutes. ENJOY! This recipe is definitely a keeper!

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Reviewer:

BBURG_HOKIES

Reviewed: Jan. 1, 2003

I used to make something like this and lost this recipe, I tried this one to see if it would come out right and I think it cmae out 100% better. Thank you my family had missed me making this and now it is even better.

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